Preparation

Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges. Set aside six pieces or so of salmon. Refrigerate.

In a food processor, puree the smoked trout, add the dissolved gelatin with its water. Work in the whipped cream, sherry and Cognac. Season to taste with salt and pepper, and add the horseradish.

Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top. Leave for an hour or overnight in the refrigerator to set.

Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon. Serve with thin slices of brown bread and butter passed separately.

Hungry for more recipes?

Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.

Brush Up On The Basics With Our Cooking Guides

Get Our Newsletter

Get recipes, tips and NYT special offers delivered straight to your inbox. Opt out or contact us anytime.

Please enter a valid email address.

Follow Cooking

Cooking For iPad & iPhone

About Us

NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access.